STU26 Recipe Reviews (Pg. 1) - Allrecipes.com (18768515)

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MMMMM... Brownies

Reviewed: Sep. 20, 2012
Best brownies I've ever made, and I'm always trying new recipes for them. I have always preferred store-bought mixes for brownies specifically because the brownies get that "shiny film" layer on top with mix-based recipes that I'd never achieved with a from-scratch recipe, but this one makes the "film." It's the best. 'Had a craving for brownies last night and only had one egg on-hand and this recipe still turned out perfectly. This is the only recipe I'll ever use for brownies now. Thank you, cicada77. :)
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Sophie's Zucchini Bread

Reviewed: Jul. 19, 2007
I baked my loaves at 350 degrees for 2 hours and they were still mushy. I'll stick with my usual recipe for that reason.
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0 users found this review helpful

Strawberry Shortcake

Reviewed: Jun. 17, 2006
This makes an excellent shortcake--This is the only recipe I'll use for shortcake from now on. Because I wanted it to be sweeter, I added a teaspoon of vanilla and a few extra tablespoons of sugar. Margarine in place of the shortening worked fine. And I used 1 less teaspoon of baking powder than what was called for; This way the cake was just a bit softer than the standard shortcake. Anyway, this is a fabulous recipe for a classic dessert. :)
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8 users found this review helpful

Chewy Coconut Cookies

Reviewed: Sep. 27, 2005
This is a fabulous recipe; I'm pasting it into my cookbook to save. :) I suggest greasing the cookie sheets, 15 minutes baking time worked best for me, and 1/3 cup baking cocoa and/or some chocolate chips make these even better. :)
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Double Layer Chocolate Peanut Butter Pie

Reviewed: Feb. 21, 2005
This was easy to make, very rich-tasting, and was a hit with everyone. '4 stars out of 5, though, because after 6 hours in the fridge, the pie was still a bit soft--There were no neat-looking slices when I served this. Tip: Even 1/4 of the cream cheese would be enough. The peanut butter layer tasted very "cream cheese-y" to me. It was still very good overall, though.
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2 users found this review helpful

Mom's Good Cinnamon Rolls

Reviewed: Feb. 19, 2005
This was a very good recipe. My 4 tips: 1.) Roll out one big log and cut it into individual rolls; It's much easier. 2.) I always use a pizza cutter (the wheeled tool) to slice the dough strips. 3.) I got 12 huge rolls out of the recipe this way, using a 9 x 13" pan. Your quantity will vary depending on how thin you roll out the dough, how many strips/rolls you cut out of the dough, and what size pan you use. 4.) The filling listed is not nearly enough to flavor all of this dough! For the filling, I mixed together 1 cup white granulated sugar, 1 cup brown sugar, about 3 tablespoons of cinnamon, and some chopped nuts, and added that to the buttered dough, then rolled up the strips to form rolls.
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181 users found this review helpful

Grandma's Peanut Butter Fudge

Reviewed: Feb. 19, 2005
This is a fabulous recipe. Tip: It took between 10-15 minutes on medium heat (about 10 of those were "rolling boil" minutes) before it reached the ball-forming stage (aka time to add the marshmallow and peanut butter). It set fast too; It looked like fudge by the time it was in the pan. :) I sprinkled chocolate chips over half the fudge as it cooled; They melt a bit but that makes it easier to cut the squares later. 'The only PB Fudge recipe I'll make from now on.
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26 users found this review helpful

Carrot Cake

Reviewed: Feb. 10, 2005
I have always loved carrot cake, but this is the single best and most moist recipe for it I have ever had. I used 1/4 cup less of oil than called for, only because I ran out, but this worked so well--I'll just keep making it with that much less oil. :) Thank you--This is just wonderful. :)
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2 users found this review helpful

Spinach Balls

Reviewed: Feb. 10, 2005
'Fabulous recipe. I made my own stuffing--with bread crumbs, sage, salt and pepper--rather than use the stuffing mix called for. I also added minced mushrooms and onions, and skipped the Italian seasoning. There are infinite variations on this, I'm sure, and most any of them would be great. :) I made these almost muffin-size--as a side dish--, but for appetizers, I'd make them samller. Be sure to grease the pan, these stick. :) 'Great recipe.
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Best Ever Chocolate Cutout Cookies

Reviewed: Feb. 10, 2005
Well, after all these wonderful reviews, I have to wonder why this recipe doesn't work for me. I bake a lot and have tried this recipe three times now, and every time, the cookies fall apart either when they're being removed from the cookie sheet or when they're being handled as I frost/decorate them. They taste good--very rich--, roll out easily, and cut easily, but it's Cookie Crumb City from then on. 'Disappointing.
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55 users found this review helpful

Mound Bars

Reviewed: Feb. 10, 2005
These were okay. Obviously, they're not really like Mounds Bars--Mounds bars don't have the cookie crust/graham cracker crust component!--, but these were okay. 'Probably closer to Mounds Bars with just the chocolate-covered coconut combination, but for those just wanting a sweet, these are fine.
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2 users found this review helpful

Ornament Dough

Reviewed: Dec. 19, 2004
This is a great recipe/project. It's easy, only uses a few ingredients that are already in most households anyway, the cookies don't puff out or lose their shape while baking, and they bake fast (30 minutes at 300 degrees was fine for me too). This recipemade 30-some ornaments for me, not the 12 stated. It depends what size cut-outs/ornaments you make, that's all. And acrylic paints and interior/exterior glaze/finish work just fine. I'm definitely adding this recipe to my scrapbook.
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25 users found this review helpful

Rich and Chocolaty Syrup Cake

Reviewed: Mar. 17, 2004
This had the taste and consistency of a very rich chocolate brownie. If that's what you're looking for, you'll love this, but I myself was looking for more a more cake-like finished product. (This was also very hard to remove from the pan for some reason--the syrup, maybe?? Even after greasing and flouring, I had to really dig this cake up to get it out of the pan.) It was nice not to dirty many dishes making it, but this wasn't worth making again.
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1 user found this review helpful

Grandma Gudgel's Black Bottom Cupcakes

Reviewed: Mar. 17, 2004
These were okay, but not extraordinary. To me, they just tasted like a chocolate chip muffin, even with the cream cheese topping. I made them for St. Patrick's Day and added a bit of green food coloring to the topping, so mine were chocolate and green. These are cute, but again, not really special enough to make again.
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4 users found this review helpful

 
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